I have been on a total cookie kick lately and I am not complaining at all - and neither is Mike, I mean who would complain about coming home to freshly baked cookies every week.. not me. Cookies are and always will be my favourite dessert, there is truly nothing better in my opinion than warm cookies and a glass of nut milk - don't try to fight me on this, you will lose.
These peanut butter banana cookies are my latest obsession and for good reason. They are pillowy soft, not too sugary but just sweet enough and they basically taste like peanut butter banana bread but like in cookie form so as I'm sure you can guess they're amazing. They're also gluten free, contain a good amount of healthy fats and complex carbs and they're healthy enough to eat at 8am or 10pm without putting yourself into a carb and sugar induced coma.
If you like the classic combination of peanut butter and banana (which let's be honest who doesn't?) then you're going to love these! Don't forget to tag me if you make these with the hashtag #holisticallywholesome so I can see and share your recreations!
WHAT YOU'LL NEED
2 very ripe organic bananas
1/2 cup creamy natural peanut butter
2 tbsp maple syrup
1/4 cup unsweetened almond milk
1 tsp pure vanilla extract
1/2 cup coconut flour
2 tbsp coconut sugar
1 cup gluten free rolled oats
1/2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp sea salt
1. Preheat oven to 350F and line a baking tray with a silicon baking liner or a parchment paper.
2. Mash bananas in a medium bowl or stand mixer, add in all wet ingredients and mix until thoroughly combined.
3. Add in all dry ingredients and mix until combined, dough should be quite thick from the coconut flour!
4. Divide into even balls and then flatten, you don't need to leave too much space in between these on the tray because they don't spread much.
5. Bake for 10-12 minutes or until the bottoms of the cookies are golden brown.
6. Cool thoroughly on pan before transferring to wire cooling rack.
*Makes 15-18 cookies depending on size*
xo - LU